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Recipes

Asian sauté

Preparation

15 minutes

Cooking

15 minutes

Total

30 minutes

Portion(s)

4 portions

Ingredients

 

  • 2 chopped garlic cloves 
  • 2 green onions 
  • 454g of Tofu *firm or semi-firm (1 block) cut into triangles 
  • 1 tsp. (5ml) ground or fresh ginger 
  • 3 tbsp. (45ml) hoisin sauce 
  • 2 tbsp. (30 ml) soya sauce 
  • ¼ tsp. cayenne powder 
  • ½ chopped cabbage 
  • 1 red pepper in cubes About 
  • 120 g of rice vermicelli 
  • 1 tbsp. (15ml) grilled sesame oil 
  • 2 tbsp. (30 ml) rice vinegar 
  • 2 tbsp. (30 ml) water 
  • Salt and pepper for taste 
  • Sesame seeds (optional) 

 

 Vinaigrette

 

  • 2 tbsp. (30 ml) 
  • Tahini (sesame butter) 
  • 1 tbsp. (15 ml) rice vinegar 
  • 1 tbsp. (15 ml) soy sauce 
  • 1 tsp. (5 ml) chopped garlic 
  • 1 tsp. (5 ml) honey
  •  ½ tsp. ground ginger 
  • 2 tbsp. (30 ml) water

 

Preparation

1. In a skillet over medium heat, sauté 1 tsp. oil garlic and green onions for about 1 minute, then add the tofu. 
2. Cook the vermicelli in boiling water for 1 minute, and then drain it. 
3. Add ginger, hoisin sauce, soy sauce and cayenne powder and cook for about 5 minutes. Flip the tofu and cook for another 5 minutes. 
4. In another pan, put the chopped cabbage with water, vinegar, salt and pepper and cook it for about 7 minutes over medium heat, stirring occasionally. 
5. Make the vinaigrette by mixing all the ingredients with a small whisk or a fork. 
6. Spread vermicelli in a bowl and mix with a little vinaigrette. Then add the pepper cubes, cabbage and tofu. 
7. Optional: put a dash of hoisin sauce on top and sesame seeds.

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